Mar 12

Mar 12 MAKIN' RICOTTA PANCAKES

Pandora on the speakers and a mimosa in my hand - the perfect Saturday morning to try something new. Though I'm definitely a savory breakfast fan - cue the bacon and eggs - I've been craving pancakes like crazy lately. Every time I order them, though, I always have regrets because I can only make it through a few bites before the sugar coma hits. These ricotta pancakes did not disappoint, however! A little sweet, a little sour, and a total departure from your typical box mix pancakes. I decided to add some vanilla and a dash of honey to the batter to give it a hint of sweet without going overboard. For me, this recipe made a batch of about 6 small pancakes and seemed a tad runny compared to most boxed mixes. So I recommend sticking with the smaller sized cakes - flipping them was a little stressful! Nonetheless, these were exactly what I needed to satisfy my craving until next time.

Yield: 6-8 small pancakes
Serves: 1-2

What You Need:

1/2 cup ricotta cheese
1/4 cup skim milk
1 t. vanilla extract (I added an extra splash)
1 T. honey
1 egg, separated
1/3 cup all purpose flour
1/2 t. baking powder
Pinch of Salt

What You Do:

In a small bowl, separate your egg white from the yolk. Set aside.

Mix ricotta cheese, milk, vanilla, honey, and egg yolk together in a large bowl until combined.

In a separate bowl, combine flour, baking powder, and a pinch of salt. Gradually add your flour mixture to the cheese mixture until smooth.

Now, whisk the egg white until frothy and add to the batter, stirring until smooth.

Heat a skillet over medium heat. Spray with a nonstick cooking spray or melt some butter in the pan. Using a large spoon, drop 2 scoops of mix into the pan. Cook for about 2-3 minutes or until the batter begins to bubble, then flip and cook an additional 2-3 minutes on the other side. Repeat with the rest of your batter.

Top with optional butter and/or maple syrup! (Highly recommend...)